No Thanksgiving feast is complete without a pumpkin pie. Pumpkin is a versatile and healthy ingredient that I love to use this time of year for pies, quick pumpkin breads, puddings and even in stews and soups for a savory option.
I suggest using canned pumpkin where possible as it is much less messy, and easier to use than fresh; however, if you want fresh - go right ahead!
Here are a couple of our favorite pumpkin pie recipes, and don't forget the whipped cream:
Old Fashioned Pumpkin Pie Recipe
2 eggs, slightly beaten
1 (16 ounce) can solid pack pumpkin
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (12 ounce) can evaporated milk
1 (9-inch) unbaked pie crust*
I suggest using canned pumpkin where possible as it is much less messy, and easier to use than fresh; however, if you want fresh - go right ahead!
Here are a couple of our favorite pumpkin pie recipes, and don't forget the whipped cream:
Old Fashioned Pumpkin Pie Recipe
2 eggs, slightly beaten
1 (16 ounce) can solid pack pumpkin
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (12 ounce) can evaporated milk
1 (9-inch) unbaked pie crust*
Preheat oven to 425 degrees F.
Combine filling ingredients in order given; pour into pie crust. Bake in a preheated 425 degree F oven for 15 minutes. Reduce temperature to 350 degrees F. Bake an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool; garnish, if desired, with whipped topping.
* If using shallow frozen pie crusts, this recipe makes two pies. To bake them, preheat cookie sheet while preheating oven to 425 degrees F. Bake for 15 minutes. Reduce temperature to 350 degrees F, then bake an additional 20 to 30 minutes or until pie tests done.
Pumpkin Pecan Pie Recipe
3 eggs, divided
1 cup canned solid pack pumpkin
1 cup sugar, divided
1/2 ts ground cinnamon
1/4 ts ground ginger
1/8 ts ground cloves
2/3 cup karo light or dark syrup
2 tb butter, melted
1 ts vanilla
1 cup coarsely chopped pecans
1 prepared deep dish pie crust*
Preheat oven to 350.
*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.
Combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger and cloves in a small bowl. Spread in the pie crust.
In medium bowl, beat remaining two eggs, slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.
Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack. DELICIOUS!!!
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3 eggs, divided
1 cup canned solid pack pumpkin
1 cup sugar, divided
1/2 ts ground cinnamon
1/4 ts ground ginger
1/8 ts ground cloves
2/3 cup karo light or dark syrup
2 tb butter, melted
1 ts vanilla
1 cup coarsely chopped pecans
1 prepared deep dish pie crust*
Preheat oven to 350.
*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.
Combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger and cloves in a small bowl. Spread in the pie crust.
In medium bowl, beat remaining two eggs, slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.
Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack. DELICIOUS!!!
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